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Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing
Pierre Martial Thierry Akely, Ouézou Yaovi Azouma, N’guessan Georges AmaniVolume:
101
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2010.07.011
File:
PDF, 646 KB
english, 2010